Egg-in-a-Hole

Course Breakfast, Main Course

Cuisine American, Southern

Keyword egg-in-a-hole-recipe, eggs-in-a-basket, toad-in-a-hole

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 228kcal

Butter eight 1/2-inch thick slices of white bread on both sides.
Use a 3-inch round cookie cutter or biscuit cutter to cut the center out of 4 slices.
Melt 1-2 Tbsp butter in nonstick skillet or cast iron skillet over medium-low heat Place one whole slice and one cutout slice into the nonstick skillet. (Tuck the cutout portion of bread to the side to toast too!)
Crack an egg into a ramekin or bowl and gently slide it into the center of the "hole." Season the egg with salt and black pepper to your taste. Flip the whole piece of bread and top the toasted side with a slice of cheese.
Cook bread slices until lightly toasted, about 1-2 minutes per side. Turn the egg piece cooking until the egg has soft-centers OR the yolk is set to your desired doneness. (Adjust the heat to medium, if needed.)
Cook the whole piece of bread until the cheese has melted. (You can cover the pan with a lid slightly offset to expedite the process.) Once the egg is set to your taste, use a turning spatula and place the egg bread centered over the cheese slice.
Remove from the pan to a plate and serve garnished with chives or fresh parsley and your favorite breakfast side dishes. Serve immediately.